Line an 8-inch square baking dish with parchment paper, allowing some overhang for easy removal later.

In a medium microwave-safe bowl, combine the white chocolate chips and the vanilla extract. Heat in the microwave for 30 seconds, then stir. Continue to heat in 15-second intervals, stirring until completely melted and smooth.

Once the chocolate is smooth, add in the pumpkin puree and mix until thoroughly combined.

Gradually sift the powdered sugar into the bowl, mixing well to eliminate any lumps until you have a thick, smooth fudge mixture.

Pour the fudge batter into the prepared baking dish, spreading it evenly with a spatula. Cover it with plastic wrap or foil and let it chill in the refrigerator for at least 2 hours, or until it sets.

Once set, remove the fudge from the dish using the parchment overhang. Cut it into squares and arrange them on a platter to serve.